Plant-Based Fajitas
with DIY Pico de Gallo and Guacamole
Perfectly caramelized filling with lime guac and salsa fresca, these plant-based fajitas will make you a believer!
Tags:
Veggie
•Spicy
Allergens:
Sulphites
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
200 g
Plant-Based Protein Shreds
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
3 tbsp
Guacamole
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Lime
7 g
Cilantro
113 g
Baby Tomatoes
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories730 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate69 g
Sugar12 g
Dietary Fiber8 g
Protein27 g
Cholesterol0 mg
Sodium1840 mg
Trans Fat0 g
Potassium650 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Small Bowl
•Paper Towel
Cooking Steps
1
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice lime.
- Roughly chop cilantro.
- Halve tomatoes.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
- Add half the Enchilada Spice Blend. Cook, 30 sec. stirring constantly, until fragrant. Season with salt and pepper.
- Remove to a plate.
3
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then protein shreds and remaining Enchilada Spice Blend. Cook, tossing occasionally, until crispy, 6-8 min.**
- Season with salt and pepper.
- Transfer shreds to plate with veggies.
4
- Meanwhile, add guacamole, lime zest and half the lime juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
5
- Add tomatoes, cilantro, 1 tsp (2 tsp) oil, 1/4 tsp (1/2 tsp) sugar and remaining lime to another small bowl. Season with salt and pepper, then toss to combine.
6
- Divide tortillas between plates.
- Top with protein shreds, then veggies.
- Dollop over guacamole.
- Top with salsa.
